Cowboy Caviar
My Cowboy Caviar is fresh and delicious. Chocked full of veggies with a rich, light dressing, it works as a salad or dip served with chips.
Servings: 6 people
Ingredients
- 1 15.5 ounce can black beans drained
- 1 15.5 ounce can black-eyed peas drained
- 2 cups frozen corn kernels defrosted
- 1 cup cherry or grape tomatoes quartered
- 2 small avocados peeled, pitted, and diced
- 1/2 cup cilantro chopped
- 1/2 medium red onion diced
- 1/4 medium yellow or orange bell pepper finely chopped
- 1/2 cup quick pickled jalapeños diced
Dressing
- 1/4 cup extra-virgin olive oil
- 2 Tablespoons lime juice
- 2 Tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper freshly cracked
- 1/2 teaspoon garlic powder
Instructions
- Make dressing. In a small bowl, combine dressing ingredients and mix together gently. Set aside.1/4 cup extra-virgin olive oil, 2 Tablespoons lime juice, 2 Tablespoons red wine vinegar, 2 teaspoons honey, 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
- Make caviar. In a large bowl, combine the ingredients for your caviar dip and gently stir them together with a rubber spatula.1 15.5 ounce can black beans, 1 15.5 ounce can black-eyed peas, 2 cups frozen corn kernels, 1 cup cherry or grape tomatoes, 2 small avocados, 1/2 cup cilantro, 1/2 medium red onion, 1/4 medium yellow or orange bell pepper, 1/2 cup quick pickled jalapeños
- Combine. Pour the dressing over the vegetables and stir gently with a rubber spatula until your dressing is coated evenly on your vegetable mix.
- Season and serve. Sprinkle on some salt and pepper to taste, and serve with tortilla chips.
Nutrition
Calories: 264kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 589mg | Potassium: 609mg | Fiber: 7g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 29mg | Calcium: 22mg | Iron: 1mg